Pan Haggis taken from Seasonal European Dishes by Elisabeth Luard
An alternative to the traditional “Trenching of the Gushing Entrails ” of the poet.
Start 2 hours before. Serves 4.
Ingredients
500g pig’s or lamb’s liver
600ml water
Salt and pepper
1 teaspoon dried thyme
3 medium onions skinned and quartered
125g pinhead oatmeal
175g grated butcher’s suet.
Simmer the liver and onions in the water for 30-40 minutes.
Meanwhile toast the oatmeal in a heavy pan or in the oven until nicely browned. When the meat is well cooked, remove it with a draining spoon and reserve the stock.
Grate the liver and onions, (in a processor if you prefer) and stir in the toasted oatmeal, suet, thyme, salt and plenty of freshly ground black pepper.
Moisten with sufficient stock to give a softish consistency. Lid tightly and cook on top of the stove. Check the pan and stir frequently, adding more liquid as necessary for 1-1½ hours.
If you prefer, this pan haggis can be cooked in a heavy lidded casserole in a low oven.
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